History
The Yakka Saroy banquet hall began its operations in 2011 and has since earned the trust of not only residents of Uzbekistan but also international guests.
The history of Yakka Saroy begins within a family of five children. At a moment when each of them was following their own path, their father made the decision to unite his loved ones for a common goal. He proposed an idea: to invest their efforts into a joint venture where everyone could realize their potential. The family explored many business directions before arriving at the restaurant industry. After months of preparation and renovation, on December 10, 2011, the doors of the banquet hall opened to guests for the first time.
On that day, the father—the head of the family and its inspirer—was the first to enter the hall. He wished his children success and expressed his hope that this palace of celebrations would become a place of joy and bright memories for many generations to come.
Yakka Saroy is a story of determination, a unified idea, and faith in a common cause, which, through perseverance and hard work, has become a venue for the most special events in people's lives.
Our Chefs
Asror Mamadaliev
Head Chef
The career of experienced head chef Asror Mamadaliev in this field began in 2006. His love for the culinary profession was instilled by his mother, who was always passionate about cooking delicious dishes and creating culinary masterpieces.
At the very beginning of his career, Asror worked as a chef at the "Dedeman Silk Road Tashkent" hotel, and then moved to Kazakhstan, where he worked alongside the famous French chef Tony Esber at the "Royal Village" hotel, acquiring valuable skills and knowledge from him.
During his time at the "Infinity" and "Palete" restaurants in Orenburg (Russian Federation) and "No Comment Fusion Cuisine" in Tashkent, he established himself as a professional specialist in this field. At the "Franklins and BBQ True American" cafe, he was involved in preparing and promoting unique and famous American cuisine dishes. At the "Manor" hotel, he was responsible for developing the menu and the kitchen service system, among other tasks.
Since 2022, he has been working at the "Yakkasaray" palace of celebrations.
Ravshan Sobirov
Head Chef
Ravshan Sobirov, a master of his craft, has been working in this field since 2002. The specialist began his career at the "Radisson SAS Hotel Tashkent," worked at "Probka Wine Bar" and at the "Il Grappolo" restaurant in Saint Petersburg (Russia), gaining valuable experience.
Shortly after, he moved to Norway and worked as a head chef in prestigious hotels such as "Quality Airport Hotel Stavanger" and "Radisson SAS Atlantic Hotel Stavanger." He took on the responsible task of organizing lunches for up to 700 people and handled it excellently. For 4 years, he worked in such famous restaurants as "Sjøhuset Skagen," "Nero restaurant," and "Tango bar & Kitchen." The experienced specialist learned to professionally prepare meat and fish specifically in Norway.
Ravshan Sobirov worked as the executive chef of the "Palete" restaurant in Tashkent and fully managed the kitchen processes. In 2019, he completed an internship at the "Cent33" restaurant in Bordeaux, France. In the same year, he studied at the French "CAFA Wine School Bordeaux" to become a sommelier and gained experience at "La Grande Maison de Bernard Magrez." Today, Ravshan Sobirov is considered one of the first certified sommeliers in Uzbekistan.
Since 2022, he has been working at the "Yakkasaray" palace of celebrations.